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Eagle’s Landing Country Club, located at 100 Eagle’s Landing Way in Stockbridge, received a score of 64 points out of a possible 100 points during their 05/27/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
3-1C – food in good condition, safe, and unadulterated
511-6-1.04(1) – safe, unadulterated and honestly presented (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed multiple produce items with mold growth. Chef discarded the following molded produce: – 30lbs of zucchini – 6 yellow squash – 7 bags of red grapes – 8lbs of strawberries – 7lbs of bulueberries
Violation #2:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed mold like build up on interior surface of ice machine. Observed ice machine ice scooper stored in the holder with brown accumulation at the bottom.
Violation #3:
6-2 – proper date marking and disposition
511-6-1.04(6)(h) – ready-to-eat time/temperature control for safety food, disposition (p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed multiple food items in the reach in coolers and walk in cooler held past the discard date (homemade blue cheese dressing, crab meat, italian dressing, black beans). Manager corrected on site by discarding items.
Violation #4:
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed food items with improper date marking (cut melons, yellow rice). Observed potato salad without any proper date marking.
Violation #5:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(g) – chemical sanitizers, criteria (p)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed quat sanitizing solution dispensing a concentration of 500ppm in the 3 compartment sink. Chef was advised to manually dilute the solution to 200ppm-400ppm and to place a work order to adjust the dispenser concentration.
Violation #6:
11A – proper cooling methods used: adequate equipment for temperature control
511-6-1.04(6)(e) – cooling methods (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed improper cooling methods used for multiple cooked food items. Food items that were in the process of cooling were completely covered with plastic wrap. Manager was advised that cooling items must be loosely covered to allow food to properly cool.
Violation #7:
12B – personal cleanliness
511-6-1.03(5)(j) – hair restraints (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed chef in need of a beard net.
Violation #8:
12C – wiping cloths: properly used and stored
511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed two wet wiping cloths stored on the cutting board on the food prep line.
Violation #9:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed utensils stored in water of 75F on the grill in between use. Manager was advised that utensils stored in between use but be stored in a dry, clean area or in hot water of 135F.
Violation #10:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(d) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed rusted shelves in the dry storage area.
Violation #11:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Water and rust build up in the lower reach in cooler in the main kitchen under the prep top unit. Walk in cooler (upstairs) fan in need of cleaning.
Violation #12:
16B – plumbing installed; proper backflow devices
511-6-1.06(2)(r) – system maintained in good repair (p, c)
Points: 2
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed several leaks in the dish machine booster heater, mop sink area, alcohol walk in cooler, lower reach in cooler under the prep top cooler, and the lower reach in cooler in the bar.
Violation #13:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Floors in bad repair throughout the kitchen. Mop sink wall in disrepair. Excessive food and debris build up underneath cooling and cooking equipment. Observed several ceiling tiles missing or damaged throughout the kitchen and storage areas. Observed hole in the walls underneath the mop sink and in the downstairs women’s employee restroom.
Violation #14:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(5)(j) – using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed employee thermal cup, jacket, and bookbag stored in the kitchen prep area.
Violation #15:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(2)(i) – light bulbs, protective shielding (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed light shields in the dry storage room in need of end caps.
Additional remarks:
Inspection was conducted with EHS IV, Robert Lewis. A risk control plan must be submitted to the Henry County Health Department by 06/02/26. A reinspection fee of $100.00 must be paid by 6/2/2026.
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